Escape Hatch Dallas

State Fare: May issue of Bon Appetit Magazine features the Ranch at Las Colinas’ chipotle meatloaf view more

There are so many reasons I’m a fan of the Ranch at Las Colinas, a F2T temple if there ever was one. I’ve talked about them here, here and here. And here. Nearly every ingredient on their menu is grown or made in Texas. Their chefs, John Franke and Grant Morgan, are rock star cooks; their food follows a from-scratch sensibility that you don’t expect to find in a restaurant in the middle of Las Colinas, a corporate headquarters better known for cubicle farms than vegetable farms. I also admire and respect the Ranch’s management team — Judd Fruia, Jack Gibbons and Randy DeWitt — as a group, they are one of the best in the business.

Know what else they do right? Meatloaf. Chipotle-spiked meatloaf good enough to make the pages of the new issue of Bon Appetit magazine. Flip to page 16 if you want to see it. (Go ahead. We’ll wait.)